These recipes use the organically grown dried garlic products that can be ordered from this site. Our gourmet garlic powders have an amazing freshness, impact and range of flavours that can never be found on the supermarket shelves.

Garlic Toast

Toast and butter your bread of choice. Sprinkle with garlic powder or granules. Eat hot. Henry reports that sourdough bread and Leningrad granules are an irresistible combination. Our Persian Star dehydrated garlic has a strong affinity for butter and I find that any well buttered toast is delicious sprinkled with some Persian Star.

Garlic Bread

Garlic bread using dried garlic

   French or sourdough bread
   soft butter
   garlic granules

Cut down to the bottom crust of the loaf in thick slices. Butter slices generously. Sprinkle with garlic granules. Wrap in foil. Heat through in a medium oven.

Alternatively, mix garlic powder into the soft butter before spreading. For variety add a sprinkling of dried herbs such as oregano or rosemary.

Garlic Mayonnaise

Dried garlic is more stable than fresh garlic. This mayonnaise will keep a couple of days in the fridge without a noticeable change in flavour. Blend 1 teaspoon gourmet garlic powder into 1/4 cup mayonnaise.

Blend 1 teaspoon gourmet garlic powder into 1/4 cup mayonnaise.

I find Yugoslavian has a nice clean, sharp taste and German Red has a delicious flavour that keeps me coming back for more.

Herb Garlic Salt

The usual ratio of salt to garlic in garlic salt is about three to one. To make garlic salt that has a more interesting flavour use a more interesting garlic!

3 parts table salt or sea salt
1 part your favourite garlic powder

Although many recipes call for garlic salt, I usually prefer to add the salt and garlic powder separately. This gives me more control over the seasoning and allows me more variety in the garlic flavours I use. However, I do like shortcuts.

If you have a favourite combination of herbs you use frequently why not make up a batch of herb garlic salt. For example:

2 parts Italian seasoning
1 part German Red Blend garlic powder
1 part black pepper
2 parts salt

This herb and garlic mixture works well on lots of dishes.

Easy Garlic Mashed Potatoes

Boil potatoes until tender, drain, mash with milk or cream, butter and salt. Add a generous amount of the powdered garlic of your choice and freshly ground black pepper if desired.

The flavour of the garlic will intensify in the next few minutes so stop short of the full garlic taste you are looking for. Serve the mashed potatoes as is or, for a spectacular finish, top with fresh herbs and sautéed garlic or garlic butter.

To compare our four varietal garlic powders we made the mashed potatoes without the garlic and then divided it into four portions. We added one of our hardneck garlic powders to each of the portions. They were all superb. This is definitely our preferred way of flavouring mashed potatoes. And it is so easy!

• German Red Blend had the most satisfyingly conventional garlicky taste with lots of kick too.
• Leningrad garlic powder had a good flavour and strength that went well with potatoes yet was quite different from the rocamboles.
• Susan Delafield had a full flavour and lots of punch.
• Porcelain Blend had a clean hot flavour.

For more variations on garlic mashed potatoes see the Garlic Mashed Potatoes recipe among the recipes using fresh garlic.